Directions
Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen.

Using a large ovenproof skillet, cook the hash browns and the onion in the vegetable oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.

Make as many wells as eggs you are using in the corned beef mixture. You can use a spoon to make each well. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley if desired.

Serves as many as eggs you are using. 2 eggs per serving so this dish will serve up to 4 people.

Instructions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.

Melt enough butter to coat the bottom of a medium frying pan well. Use medium heat. In the meantime, crack eggs into a mixing bowl and whisk. When butter is hot, add eggs and scramble as desired.

Remove pan from heat and set aside.
Lay out ½ of the tortillas and top each with a little bit of cheese, about ½ of what you expect to put in each quesadilla. Divide eggs evenly over the cheese topped tortillas. Top the eggs with remaining cheese and then close with remaining tortillas.

Wipe out the pan and melt more butter over medium heat coating the bottom of the pan. Once butter is hot, add 1 or 2 quesadillas—however many fit without crowding—and cook for about 2 minutes, until golden brown on one side. Flip and cook the other side another 2 minutes or so.

Once both sides have browned and cheese is melted, the quesadilla is done. Cut into quarters or eights and serve with your choice of toppings.